This recipe describes how to make a large party-sized rocky road hamantaschen, a chocolate-filled pastry traditionally eaten during the Jewish holiday of Purim.

B&H Dairy Kosher Restaurant, a longstanding East Village establishment, received a grant to preserve its historic charm and upgrade its exterior while staying true to its old-school roots.

The text discusses a recipe for Saucy Harissa Meatballs, inspired by the book "Bread and Jam for Frances" by Russell and Lillian Hoban.

Strauss Bakery in Brooklyn recently created a massive four-foot, fifty-pound kosher hamantasch as part of a fundraising effort for Masbia, a kosher soup kitchen and food bank in New York.

Micah Siva, a Canadian dietitian and food Instagrammer, has released a cookbook titled "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" aimed at providing vegetarian and vegan alternatives to traditional Jewish dishes.

Producer and writer Phil Rosenthal and his daughter Lily Rosenthal explore their Jewish identity through food in their collaboration, a book titled "Just Try It!" which is the first in the Phil & Lil series.

This recipe for Peanut Butter Oatmeal Cookies, featured in Mishpacha Magazine, provides a healthier cookie option using natural peanut butter, honey, and oats.

This text discusses a recipe for Halva Granola, inspired by the author's love for halva and their grandparents' connection to Israel.

A kosher food bank unveiled a giant 50-pound hamantasch as part of a fundraiser for Masbia, a kosher soup kitchen, to raise awareness about hunger in New York City ahead of Purim.

Micah Siva, a dietitian and recipe writer, has created a plant-forward approach to traditional Jewish cuisine in her book "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine."

An easy-to-make malabi tart recipe with a rose-flavored creamy filling in a nutty tart shell is shared.

This recipe for roast cinnamon chicken with rice is a family favorite, with the chicken cooking over the rice to create a flavorful pilaf.

This recipe provides a guide to making a rhubarb frangipane tart, a delightful option for afternoon tea.

A threatening postcard depicting Anne Frank with a message referencing gas chambers and offering a discount code "GAS THE JEWS" was sent to an Israeli-owned bakery in Atlanta, stirring fear and concern.

A recent Zoom discussion hosted by the Forward and moderated by Yiddish editor Rukhl Schaechter featured four Jewish chefs and cookbook writers exploring traditional Eastern European Jewish dishes.

Phil Rosenthal, known for his show "Somebody Feed Phil," is launching a diner in Los Angeles named Max and Helens after his Jewish parents.

This recipe presents a colorful and flavorful trio of hummus variations, including a basic recipe and two unique options: a pink Barbie hummus made with beetroots and a turmeric hummus.

Leeks have a rich history dating back to ancient civilizations like the Egyptians, Greeks, and Romans, who valued them for various reasons ranging from culinary to medicinal purposes.

This recipe for Choresht Lape, a beef and split pea stew perfect for Shabbat, highlights the benefits of slow cooking for tender and flavorful results.

Marlo Gorelick, inspired by her love for baking and handbags, shifted her focus during the COVID-19 pandemic to create Cake Purses, vegan leather bags resembling confectionery but not edible.

Olivia Ostrow, a Paris-born chef with a background in hospitality, has opened Ostrow Brasserie in Miami, offering kosher French cuisine in an unconventional location.

The text provides a recipe for Hagit's cookies, a creation from an Israeli bakery.

Leah Borenstein provides a charming idea for mini purse packaging, featuring leather candy gift bags with matching scarf ribbons in various colors.

The text discusses the classic Jewish dish of borscht and introduces a recipe for Fennel and Beet Borscht from the upcoming cookbook "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" by Micah Siva.

This recipe features cod topped with a basil-almond pesto and Kalamata olives, creating a flavorful and balanced dish.